Crockpot Jambalaya

Real jambalaya is all about timing your proteins so nothing overcooks, and the slow cooker makes that easy. Browned smoked sausage, chicken, and a Creole-spiced tomato base go in first and cook low for hours until the chicken is fall-apart tender.

Then comes the smart sequencing. Orzo joins near the end and cooks right in the pot, soaking up all that seasoned liquid, before the shrimp drop in for only the last few minutes. Add shrimp too early and they turn to rubber; this way they stay plump and just-cooked.

Browning the sausage first is worth the extra pan. Rendering off some fat and crisping the edges builds the smoky backbone the whole dish leans on.

Kitchen Tips

• Render and drain the sausage before it goes in; it builds flavor and keeps the pot from turning greasy.
• Add the shrimp only in the final 3 to 5 minutes so they don’t overcook and toughen.
• Slow cookers vary, so watch the orzo and pull it once tender to avoid mush.

Variations

• Use andouille sausage for the most authentic Louisiana heat.
• Swap the orzo for cooked rice stirred in at the end for a more traditional jambalaya.
• Add a diced bell pepper with the onion and celery for the full trinity.